The midland journal. (Rising Sun, Md.) 1885-1947, 1887-08-05
Reoeipts.

q IA z 1oOe sCOntanueu1
&C.. Receipts.
GREEN Com Misunderstanding
boiled the corn, CRATE it as for pud-
ding. Beat six eggs very light, and
stir them gradually into a quart
of milk. Then stir in, by
degrees, the grated corn, till
you have q moderately thick batter.
Add salt spoonful OF salt. Butter
the inside ofyour muffin rings. Place
them on not griddle over clear
fire and nearly fill them with batter.
Bake the mullins we'll, and send to
table hot. Eat them with butter.
v A. DELICATE TOMATO Ss1AD.-Many
who like tomatoes prefer them in a
raw state, as salad, served with var
ious denominations Of vinegar, oil and
mustard-sofne using oaly small
quantity of vinegar, others using no
vinegar, but a combination of oil
and nlustarl. A great Improvement
on any or these is made by using the
juice Ola lemon only. In this way
good tomatoes, skinned by putting
them in scaldlng water for moment
allowed to cool, cut into slices, and a
good lemon squeezed over them,
form one ofthe most grateful and
wholesome dishes obtainable in sum
mer.
CALVES LIVER WITH CREAM SAUCE.
One pound and a half OF calves
liver cut in slices half an inch thick,
and two or three inches square. Let
them lie in cold water for fifteen min
utes to draw out the blood. Melt
three tablespoonful of OUTER in q
frying pan. drain and wipe the pieces
of liver, salt them and fry in the but
ter, being careful not to burn the but.
ter. and yet to brown the liver a lit
tie son both sides. Then remove the
liver to d hot platter and fry a shoe
of onion and sprig Of parsley in the
butter, Now stir in tablespoonful
of -four. let it cook until it is frothy.
and add one cup and half of milk /.
Move. the pan to q cool part of the
range and stir the milk in slowly; let
it boil up and strain it over the meat
Serve with mashed potatoes.
EGG PLANT.-A Louisiana CORES
pendent OF ansexchange writes: The
real Creole way of preparing egg
plants is as follows: Remove green
tops. cut egg plant in hslf, and boil
in clear water until tender; let cool
and take out pulp carefully, so as to
keep outer skin whole; have prepar-
ed two or three onions, chopped fine
three or four slices of stale bread,
grated; mix with egg plant, season
to taste, with salt, pepper, and butter
beat one egg, and add Just before
placing in empty skins, which have
been neatly arranged in baking pans;
fiji: and brown in oven. This way is
delicious, either cold or hot. Anoth-
er way: Peel and slice thin. soak
half an hour in salt, water, not
too salt; have lard quite hot, fry, and
as each piece ia taken out, sprinkle
with sugar and lay ON the plate as
batter cakes, serve hot. .....-
PICKING CUcUMBRRs-One cup of
white mustard seed, one ounce of
stick cinnamon, one teaspoonful of
whole cloves, two pieces of ginger
root two red peppers, two garlics,
one pint Of sugar, little mace OR
nutmeg, anda small root of horse
iadish. bruised. Gather your cucum-
bers when half grown, put them in
brine that will bear an egg, made of
rock salt, if you can get it. When
you want to use them, coax in hard
water until fresh; cover them in q,
kettle with weak vinegar; spread
grapevine leaves and tendrils over
them, and scald until green; during
which keep covered closely. This
quantity will fill gallon jar. Put
the pickles and spices into the jar
alternately and cover with good.
strong, cold vinegar. They will be
fit for use in week. You can change
any of the spices-add or take from
according to taste, Always use sug-
ar. IS it preserves the vinegar.
CREAM SHERBET One quart cream
three eggs, one tablespoonful orange
flower water and ak ounces pulveriz
ed sugar. Take the yelks Of the eggs,
beat them and mix them with the
cream, adding the orange-aower
water. Put the mixture over a gentle
fire. and as soon as it commences to
thicken remove it, pour it out and
stir in the sugar. Then set it aside
and when cool freeze the same as ice
cream.